Gluten Free Indian Spiced Salmon With Dal And Raita Recipes

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GLUTEN-FREE INDIAN SPICED SALMON WITH DAL AND RAITA



Gluten-Free Indian Spiced Salmon with Dal and Raita image

Here's a tasty way to get your fish fix that your whole family will love.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 8

Number Of Ingredients 15

1 cup plain fat-free yogurt
1 English (seedless) cucumber, diced
1/4 cup finely chopped fresh cilantro
2 green onions, finely chopped
2 teaspoons olive oil
1/2 cup finely chopped yellow onion
2 teaspoons ground cardamom
1 teaspoon salt
2 cups red lentils (dal), rinsed, drained
1 can (28 oz) fire-roasted diced tomatoes, undrained
3 cups water
1 tablespoon olive oil
1/2 teaspoon salt
2 tablespoons garam masala
8 salmon fillets, skin on (4 oz each)

Steps:

  • In medium bowl, mix Raita ingredients. Cover; refrigerate until ready to serve.
  • In 4-quart saucepan, heat 2 teaspoons oil over medium heat until hot. Add yellow onion; cook and stir about 4 minutes or until soft. Add cardamom and salt; cook and stir 30 seconds. Add lentils, tomatoes and water. Increase heat to medium-high; heat to boiling. Reduce heat to medium-low. Cover; cook about 30 minutes, stirring frequently, until lentils are soft and liquid is absorbed.
  • Meanwhile, in medium bowl, beat 1 tablespoon oil, 1/2 teaspoon salt and the garam masala. Add salmon; toss to coat.
  • Heat 10-inch skillet over medium-high heat. Place salmon fillets in skillet, skin side down. Cook 5 to 6 minutes on each side or until fish flakes easily with fork.
  • To serve, divide dal evenly among 8 serving plates. Top with salmon and raita.

Nutrition Facts : Calories 310, Carbohydrate 20 g, Cholesterol 65 mg, Fat 1/2, Fiber 4 g, Protein 32 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 4 g, TransFat 0 g

GRILLED SALMON WITH INDIAN SPICES AND RAITA



Grilled Salmon with Indian Spices and Raita image

Provided by Bon Appétit Test Kitchen

Categories     Quick & Easy     Yogurt     Low Cal     Backyard BBQ     Dinner     Salmon     Spice     Cucumber     Grill     Grill/Barbecue     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4-6 servings

Number Of Ingredients 14

1/2 cup coarsely chopped peeled fresh ginger
1/4 cup vegetable oil plus more
1 tablespoon plus 1 teaspoon garam masala
2 garlic cloves, coarsely chopped
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 2-pound center-cut piece of boneless salmon fillet, skin on
Kosher salt and freshly ground black pepper
1 cup plain whole-milk yogurt
3/4 cup finely chopped peeled, seeded cucumber
2 tablespoons finely chopped fresh cilantro, plus more for garnish
2 scallions, finely chopped
1 tablespoon fresh lime juice
Ingredient info: Garam masala, an Indian spice mixture, is available in the spice section of better supermarkets and at Indian markets.

Steps:

  • Prepare grill (medium-high heat). Purée ginger, 1/4 cup oil, 1 tablespoon garam masala, garlic, coriander, and cumin in a blender until coarse purée forms. Put salmon into a baking dish and season with salt and pepper. Coat salmon with ginger pureée. Let marinate at room temperature for 15 minutes.
  • Meanwhile, stir yogurt, cucumber, cilantro, scallions, lime juice, and remaining 1 teaspoon garam masala in a medium bowl. Season raita to taste with salt and pepper.
  • Brush the grill rack with oil. Brush off marinade for easier grilling, or leave it on for a better crust. Grill salmon, turning once, until it just begins to flake in center, 4-5 minutes per side. Transfer salmon to a platter. Garnish with cilantro. Serve with raita.

INDIAN SPICED GRILLED SALMON



Indian Spiced Grilled Salmon image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon vegetable oil, plus more for the grill
2 tomatoes, chopped
1/2 English cucumber, chopped
1/4 sweet onion, very thinly sliced
1 teaspoon grated peeled fresh ginger
Kosher salt and freshly ground pepper
4 skin-on center-cut wild salmon fillets (5 to 6 ounces each)
1 teaspoon garam masala
2 pieces naan bread
3 lemons, halved
1 avocado, diced

Steps:

  • Preheat a grill to medium high. Lightly brush the grates with vegetable oil. Toss the tomatoes, cucumber, onion, ginger, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.
  • Rub the top and sides of the salmon with the garam masala; season generously with salt and pepper. Brush both sides of the bread and the cut sides of the lemons with the vegetable oil. Grill the salmon until charred but still slightly pink in the center, 4 to 5 minutes per side. Grill the lemons until juicy and well charred, about 2 minutes per side. Grill the bread until toasted, about 1 minute per side.
  • Squeeze 2 grilled lemon halves into the tomato-cucumber salad, add the avocado and toss. Divide among plates. Add a piece of salmon and a grilled lemon half to each plate. Cut the bread into wedges and serve with the salmon.

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